Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup CRISCO Shortening
1 tablespoon cold butter
1/2 cup crumbled blue cheese
1 cup buttermilk
Method
Sources
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King of blue cheeses — salads, dressings, steak, pear pairing
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King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut shortening and butter into dry ingredients using a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup blue cheese. Make a well in center of mixture. Add buttermilk to dry mixture, and stir until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 to 5 times. Pat dough to 1/2-inch thickness; cut with a 1 3/4-inch round cutter, and place on ungreased baking sheets. Bake at 450° for 10 to 12 minutes or until light golden brown. Let cool on pan 10 minutes. Cut each biscuit in half lengthwise. Spoon 1 Tbsp. Buffalo Shrimp Salad onto bottom half of each biscuit; cover with top halves of each biscuit. Reserve remaining Buffalo Shrimp Salad for another use. Serve immediately.